In Season: Tangelos

Tangelos are a hybrid citrus fruit,Citrus tangelo, that is a cross between the grapefruit and the tangerine and is cultivated in several varieties. They are fairly sweet and quite easy to peel

Tangelo and Black Bean Salad
Serves 6

1 tablespoon olive oil
1 cup diced onion
1 cup diced red bell pepper
2 teaspoons grated tangelo rind
1/4 cup fresh tangelo juice
3 tablespoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce
1 1/2 cups tangelo sections (about 8 tangelos)
1/4 cup finely chopped fresh cilantro
2 (15-ounce) cans black beans, rinsed and drained

Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and diced bell pepper, and sauté 5 minutes or until tender.

Combine rind and next 6 ingredients (rind through hot sauce) in a small bowl. Combine onion mixture, tangelo sections, cilantro, and beans in a bowl. Add
juice mixture; toss gently.

* COOK'S NOTE: If you like a little heat, add a small amount of minced jalapeno pepper to the diced bell pepper saute.

Per Serving: 190 Calories; 4g Fat (16.8% calories from fat); trace Saturated Fat; 9g Protein; 31g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 621mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

So what else is in season?

While many fruits and vegetables are available year-round, most are at their peak and usually cost less and taste best during specific seasons. Our helpful produce guide lists the season's best options.